King Crab Legs and Garlic Shrimp

King Crab Legs

Preheat oven to 350 F.

Arrange crab legs in shallow baking pan. Add hot water to fill pan 1/8 inch deep. Cover with foil. Bake until just heated through, 7 to 10 minutes.

Serve with melted butter.

Garlic Shrimp

• 2 tablespoons butter
• 1  pound shrimp, peeled and deveined 
• 1 tbsp. chopped garlic
• Dash of red pepper flakes
• 1/4  cup parsley leaves, minced
• 1 tbsp. lemon juice

In a large skillet, heat butter over medium heat until the butter stops foaming, about 45 seconds. Add the shrimp and garlic, sprinkle with red pepper flakes, and sauté over medium heat, turning frequently, until the shrimp just turn pink, about 5 minutes.  Add the parsley and lemon juice, stir well. Remove the pan from the heat and serve immediately.

Dinner is Served!

Slow Cooker Chicken Salsa Verde

• 1 1/2 lbs. boneless skinless chicken breast tenders, rinsed
• 2 cups reduced sodium chicken broth
• 1 large green bell pepper, chopped
• 1 medium yellow onion, thinly sliced
• 1 tbsp. chopped garlic
• 1 jalapeno, minced
• 1 - 16oz. jar salsa verde
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. salt
• Freshly cracked black pepper
• Juice of 1 lime

Combine all ingredients into a slow cooker.  Stir to combine.  Cook on low for 7 hours.

Serve as tacos or burrito bowls!

For Serving:

• Shredded lettuce
• Pickled jalapenos
• Avocado
• Black Olives
• Sour Cream
• Shredded Cheese

Braised Chicken & Peppers

• 1/2 cup dry white wine
• 2 tsp. ground cumin
• 2 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 - 14.5 oz. can petite diced tomatoes
• 1 medium onion, thinly sliced
• 2 red bell peppers, thinly sliced
• 1 tbsp. capers, chopped
• 1 tbsp. chopped garlic
• 1 lb. boneless skinless chicken breast, rinsed and dried

In a slow cooker, whisk together the wine, cumin, oregano, salt & pepper.  Stir in the tomatoes with their juices, onion, bell peppers, garlic and capers. Nestle the chicken among the vegetables and cook on low 6-7 hours, until the chicken shreds easily.

Super Delish!

Chicken Salsa Verde

• 1 1/2 lb. boneless, skinless chicken breasts (3 - 4 breasts)
• Salt and freshly ground black pepper
• 2 tbsp. olive oil
• 2 cups reduced sodium chicken broth
• 1 1/2 cups salsa verde
• 1 medium onion, thinly sliced
• 1 tbsp. chopped garlic
• 1 jalapeño, minced
• Avocado, for garnish

Rinse the chicken breasts and season with salt and pepper on both sides. Heat oil in a large skillet over medium-high heat. Sear chicken breasts until golden brown, 3 - 4 minutes per side. Transfer chicken to a plate.

Add broth to skillet and bring to a boil. Add the onion, garlic, and jalapeño, season with freshly ground black pepper, reduce heat to a simmer for 5 minutes.  Add the salsa verde and continue to simmer 10 minutes. Return chicken breasts to pan and continue to simmer until sauce is thickened and chicken is cooked through, 8 - 10 minutes longer.

Serve the chicken with the sauce and garnish with avocado, if desired.